Here’s The Boule!

It all started as a way to occupy my mind and hands during a Pandemic …

And, thanks to Chef Johanna Hellrigl, it was a fairly easy start! With her custom created starter, I was able to master the basics of feeding and using it to develop a 70% hydrated loaf of sourdough. Well, the first 10 or so loaves were bread-like, but that eleventh loaf … it was amazing!

So started a love affair between me and a small jar of flour and water that each week produces a wonderfully earthy, tart and vibrant yeasty base for making fresh sourdough.

At the moment, the availability of loaves is hit-or-miss, but keep your eyes peeled! I’ll let you know when I have some to share. I promise!